Chicken Salmoriglio Lemon Herb

Chicken Salmoriglio brings together breaded pan-fried chicken cutlets with a vibrant and tangy sauce of lemon garlic and herbs It is truly one of those meals that feels restaurant worthy yet can come together in your own kitchen The golden crisp chicken topped with zippy herbed salmoriglio makes for a meal that turns a simple weeknight into something memorable

I first tried Chicken Salmoriglio when longing for something lighter yet hearty and it instantly became my go to weekend meal Now my family always asks for that lemon chicken when they smell the garlic

Ingredients

• Boneless skinless chicken breasts: Choose ones that are juicy and not too thick for even cooking
• Lemon zest: Adds freshness and depth I always use organic lemons for the brightest flavor
• Fresh garlic: The small mince gives pungent heat and aroma Pressed garlic cloves work best
• Dry oregano: Earthy background and classic Italian herb Use Mediterranean oregano if possible
• Kosher salt: Enhances natural chicken flavor and seasons throughout
• Freshly ground black pepper: Adds gentle spice Use coarse ground for boldness
• Fresh lemon juice: Squeezed just before adding for the brightest tang
• Fresh parsley: Adds color and herbaceous taste Look for flat leaf for best flavor
• All purpose flour: Helps the breading cling to chicken I use unbleached for a cleaner taste
• Eggs plus water: The egg wash makes everything stick together Splitting eggs and water gives the best texture
• Panko breadcrumbs: Extra crunch Look for Japanese style for large airy flakes
• Grated Parmesan cheese: Salty hint that pairs well with lemon and enhances crust Use real Parmigiano Reggiano if possible
• Butter: Used for frying and brushing at the end for a rich finish Go with unsalted and then season to taste
• Extra virgin olive oil: For frying and flavor Pick a high quality one for best results

Step-by-Step Instructions

Prepare the Chicken:

Lay each chicken breast flat and carefully slice through the thickest part without cutting all the way through Open the chicken like a book and cut each in half to create four even pieces Place in a zipper bag

Marinate the Chicken:

Mix lemon zest minced garlic dry oregano salt and black pepper in a bowl Separate half for sauce later Pour one half over the chicken in the bag and toss to coat Let it marinate at room temp for one hour

Make the Salmoriglio Sauce:

Combine the reserved marinade with fresh lemon juice and finely chopped parsley Stir well Cover and chill until ready to use

Set Up Your Breading Station:

Pour flour salt and pepper in one shallow dish In a second dish whisk eggs with water In a third dish pulse panko a few times in a food processor but keep some texture Add Parmesan and stir together

Bread the Chicken Cutlets:

Remove each chicken piece from marinade pat lightly with paper towels Dip first in flour and shake off excess Move to egg mixture ensuring an even coating then press each into the panko Parmesan mix until fully covered Set on a plate

Brown the Chicken:

Heat butter and olive oil in a large skillet until bubbling and just starting to brown Add two cutlets at a time Sear for a few minutes per side until deep golden Do not cook through yet Place browned cutlets on a lined baking tray Repeat with remaining cutlets

Bake to Finish:

Brush the tops with melted butter Bake in a hot oven until internal temp reaches 155 degrees F The crust will crisp further and chicken will finish cooking through without drying out

Sauce and Serve:

Spoon the fresh Salmoriglio sauce over warm chicken or serve alongside with lemon wedges for squeezing

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The first time I made this with freshly grated Parmesan it totally changed my approach The cheese caramelizes to boost the crust Even my picky eaters go for seconds of these cutlets

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days Reheat uncovered in the oven or toaster oven to keep the breading crisp Avoid microwaving which makes the crust soggy For freezing let the chicken cool fully then wrap tightly in foil and plastic Lasts one month frozen

Ingredient Substitutions

If you only have chicken thighs those work well and stay juicy Gluten free panko is a perfect swap and you can use pecorino cheese in place of Parmesan No fresh parsley Try fresh basil or a mix of arugula and mint for a twist

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Serving Suggestions

Serve Chicken Salmoriglio over soft polenta or simple pasta to soak up the sauce A big green salad or garlicky sautéed spinach is always welcome For something different thinly slice and tuck into a fresh roll with extra sauce as a chicken sandwich

Cultural Note

Salmoriglio sauce is a southern Italian staple especially in Sicily It is commonly paired with grilled meats and fish I love how the sauce brings brightness and herbal freshness that balances richer fried foods making this dish adaptable for both family dinners and entertaining

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken breasts are ideal, as they become juicy and tender when thinly sliced and breaded.

→ What is salmoriglio sauce made of?

Salmoriglio combines lemon zest, garlic, oregano, fresh parsley, salt, pepper, and olive oil for a zesty, herbaceous flavor.

→ How do I ensure crispy cutlets?

Properly breading the chicken with flour, egg wash, and panko-Parmesan mixture, then pan-frying in a hot skillet, delivers crispy results.

→ Can I prepare the sauce ahead?

Yes, you can mix the fresh lemon-herb sauce in advance and store it chilled until ready to serve.

→ Is it necessary to bake after frying?

Baking ensures the chicken cooks through and stays juicy, while keeping the exterior crispy and golden.

→ What can I serve on the side?

Pair with roasted potatoes, a light salad, or crusty bread to complement the bright flavors of the dish.